Every recipe a hand-built original — search the whole index, then open the page.
Every recipe on this site is a hand-built original — in one place you can actually search, by dish name, country, cuisine, ingredient, cooking time, dietary preference, or calories, without hopping between sites. Save favorites, build collections, scale servings, and plan your week. Every recipe, cuisine, shelf and tool opens on a page of its own — tap any result to open its page.
Nutritional data and the nutrient composition of the foods on this site have been estimated from USDA FoodData Central ingredient data and should be used for informational purposes. Medically necessitated intakes should always be validated.
16,814 of 100,000 recipes + 2,030 desserts. Every recipe on this site is a hand-built original. Desserts ride on top and never count toward the 100,000 — that total is recipes only.
Ratatouille is one of those dishes that has become so popular worldwide, it’s hard to remember where it came from originally. No mere vegetable stew, ratatouille is only really worth making in high summer: kept in the fridge, it will repay your efforts every time you open the door. Great served warm with barbecued fish or at room temperature with bread
Ratatouille (French Vegetable Stew) is a French, Western light mains, main, sides centred on eggplant. It combines eggplant, salt, tomatoes for a straightforward, balanced result.
Very cold slices of sashimi-grade fish are arranged over rice and crisp vegetables and dressed at the table with a soy and hot pepper paste sauce, sesame oil and sesame seeds.
Surf and turf with a difference: salt-cured pork belly poached in duck fat and crisped, served with razor clams stuffed with a fennel, ginger and cream mixture under a Parmesan crumb.
Main course12 hr 30 minServes 2790 kcalGluten-freeEgg-freeDiabetic
This classic mushroom risotto presses all the right buttons, with intense porcini mushrooms and plump arborio rice. Each serving provides 480kcal, 10g protein, 75g carbohydrate (of which 4g sugars), 12g fat (of which 4g saturates), 3g fibre and 1.96g salt.
Baked potato flesh is mixed with butter-cooked white fish, chilli, thyme and herbs, shaped into cakes, crumbed and pan-fried, then finished in the oven.
Red beans simmered low and slow with smoked sausage, ham and a ham bone, seasoned Cajun-style and mashed a little against the pot for creaminess, served over white rice.
Red Beans and Rice is a American, creole dinner built around chicken. It takes 60 min in total and serves 6. It pairs well with roasted potatoes and rice pilaf.
Overnight-soaked red beans simmered in chicken broth with browned smoked sausage, a smoked turkey leg, onion, bell pepper, celery and Cajun seasoning, with some beans mashed for creaminess, served over jasmine rice.
A Thai red curry of chicken and red bell pepper simmered in coconut milk with curry paste, fish sauce, lime and ginger, finished with peas and Thai basil and served over rice.
Rotisserie chicken folded through a yogurt dressing built on fried red curry paste, with celery, gherkins and cilantro, spooned into lettuce leaves and topped with peanuts.
Handmade dumplings filled with ground chicken and salted napa cabbage, pan-fried and steamed, then nestled into a coconut red curry sauce and baked, finished with basil, sesame and chili crunch.
asian fusionMain course1 hr 40 minServes 41105 kcalEgg-freeHigh Fiber
Bouncy, springy fish cakes flecked with green beans and lime leaf, carrying a moderate curry heat. A cool cucumber relish with shallot and chili, finished with crushed peanuts, balances the richness.
ThaiAppetizer30 minServes 2 to 3492 kcalGluten-freeDairy-freeDiabetic
A pasta alla vodka riff where Thai red curry paste and coconut milk take over: spaghetti glossed in a spicy-sweet coconut curry sauce with shallots, garlic, butter and lemon.
Chewy Korean rice cakes simmered with browned ground pork and bell peppers in a bold red curry sauce sharpened with fish sauce, rice vinegar and honey.
Salmon pieces coated in homemade red curry paste bake inside banana leaf parcels, served with a charred aubergine salad, soft egg and dried shrimp floss.
Thai and South-East AsianMain course2 hrServes 2252 kcalGluten-freeDiabetic
This is a rich, moderately hot red curry built on coconut milk, with tender chicken, bamboo shoots and bell pepper finished with plenty of fresh basil. Pork, vegetables or tofu can stand in for the chicken if you prefer, but the balance of salty, sweet and fragrant stays the same.
Crisp-skinned roast duck rests over a festive red curry studded with pineapple, tomatoes, grapes and lychees, so every spoonful mixes rich meat, sweet fruit and warm chili heat. Keeping the duck on top until serving protects its crackling skin against the sauce.
Red lentils simmer with ginger, turmeric, serrano and warm spices in broth and crushed tomatoes, finished with coconut milk, almond butter, lemon and cilantro.
Tender, drop-style cheddar biscuits with garlic running through the dough, brushed with parsley garlic butter the moment they leave the oven. Best eaten warm, when the cheese is still soft.
Americandinner party, feed a crowd, comfort food, side dish35 minServes 16146 kcalVegetarianEgg-freeDiabetic
Whole red mullet wrapped in brined vine leaves with dill and tarragon and chargrilled, served with artichoke and black olive socca and a fennel and orange salad.
Duck legs rendered crisp-skinned then braised in red wine with bacon and prunes until spoon-soft, served over celeriac smashed with confit garlic and butter.
Bone-in short ribs seared and braised in red wine and beef broth with onion, carrots, celery, garlic, tomato paste, thyme, and a bay leaf. The source method gives the sear and the aromatics but no braising time, so none is stated here.
Bone-in beef short ribs seared and braised in a Dutch oven at 325°F with mirepoix, tomato paste, red wine and beef broth with garlic and herbs until the meat slides off the bone.
Rendang (Indonesian Beef and Coconut Stew) is a Indonesian main centred on beef. It combines cloves garlic, shallots, ginger for a straightforward, balanced result.
Paneer cubes soaked in warm salted water finish in a blended tomato, cashew and curd gravy tempered with an onion tomato masala, honey and dried fenugreek.
